Phyllis Minton, a recently retired American Airlines flight attendant, enjoyed traveling the world, sampling the food of each country and collecting recipes.

One of her favorites is as American as apple pie. There are several versions of morning glory muffins, but Phyllis considers this recipe to be the best. It was given to her more than 10 years ago by a friend on Cape Cod. She made enough for all 120 guests at a recent Woman’s Club Book Review meeting, where Rosemary Rumbley was the guest speaker. You may want to add it to your recipe file.

Morning glory muffins

• 1 cup canola oil

• 3 eggs, beaten

• 2 cups grated carrots

• 1 grated apple

• 1/2 cup raisins

• 1/2 cup chopped walnuts

• 1/2 cup shredded coconut

• 8-ounce can of crushed pineapple with juice

• 1 teaspoon vanilla extract

• 2 1/4 cups flour

• 1 1/4 cup sugar

• 1 tablespoon ground cinnamon

• 2 teaspoons baking soda

Heat oven to 400 degrees. In a large bowl, mix the oil, eggs, carrots, apple, raisins, coconut, pineapple and vanilla. In a separate bowl, mix the remaining ingredients. Combine.

Spoon mixture into greased muffin tins or paper liners. Bake for 20 minutes (less if using miniature muffin tins). Makes 18 “Texas-size” or 36 regular-size muffins.

MARTHA LEN NELSON was co-owner of M&M Catering in Denton until she retired in 1996. She still caters an occasional benefit luncheon. Contact Mrs. Nelson by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net .